scholarly journals Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Beverages ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Boris Nemzer ◽  
Diganta Kalita ◽  
Alexander Y. Yashin ◽  
Yakov I. Yashin
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Alcoholic Beverage ◽  
Complex Compounds ◽  
Polyphenolic Compounds ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Major Factors ◽  
Water Alcohol

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

scholarly journals Assessment of the Bioactive Compounds in White and Red Wines Enriched with a Primula veris L.

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4074 ◽  
Author(s):  
Maria Tarapatskyy ◽  
Ireneusz Kapusta ◽  
Aleksandra Gumienna ◽  
Czesław Puchalski
Keyword(s):  
Red Wine ◽  
Fold Increase ◽  
Polyphenolic Compounds ◽  
Anthocyanin Content ◽  
Red Wines ◽  
White Wines ◽  
Triterpenoid Saponins ◽  
Saponin Content ◽  
Primula Veris ◽  
Phase Liquid

The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). This study used ultra-performance reverse-phase liquid chromatography (UPLC)-PDA-MS/MS to perform most of the analysis, including the polyphenolic compounds and saponin content in wines enriched by Primula veris L. The initial anthocyanin content in Subcarpathian (Regional) red wine samples increased four times to the level of 1956.85 mg/L after a 10% addition of Primula veris L. flowers. For white wines, a five-fold increase in flavonol content was found in Subcarpathian (Regional) and wine samples, and an almost 25-fold increase in flavonol content was found in Carlo Rossi (Commercial) wine samples at the lowest (2.5%) Primula veris L. flower addition. Qualitative analysis of the regional white wines with a 10% Primula veris L. flower enhancement demonstrated the highest kaempferol content (197.75 mg/L) and a high quercetin content (31.35 mg/L). Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure.

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

scholarly journals Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

2012 ◽  
Vol 66 (5) ◽  
pp. 727-734 ◽  
Author(s):  
Vladimir Puskas ◽  
Uros Miljic
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Solid Phase ◽  
Grape Pomace ◽  
Red Wines ◽  
Colour Intensity ◽  
Colour Parameter ◽  
Before And After ◽  
Fining Agents ◽  
Stabilization Effect

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

scholarly journals Effect of fermentation conditions on content of phenolic compounds in red wine

2005 ◽  
pp. 61-70 ◽  
Author(s):  
Vladimir Puskas ◽  
Vladimir Kovac ◽  
Jelena Dodic ◽  
Sinisa Dodic
Keyword(s):  
Phenolic Compounds ◽  
Protective Effect ◽  
Cardiovascular System ◽  
Significant Influence ◽  
Nutritive Value ◽  
Red Wine ◽  
Cabernet Sauvignon ◽  
Total Phenols ◽  
Red Wines ◽  
Fermentation Conditions

The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.

scholarly journals The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

2010 ◽  
Vol 32 (6) ◽  
pp. 4-9 ◽  
Author(s):  
Alan Crozier ◽  
Gina Borges ◽  
Danielle Ryan
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Protective Effects ◽  
Red Wines ◽  
Wine Consumption ◽  
Beneficial Effects ◽  
Rich Diversity ◽  
Polyphenolic Profile

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

scholarly journals Grapes, Wines and By-products as Potential Sources of Antioxidants

1995 ◽  
Author(s):  
Joseph Kanner ◽  
Edwin Frankel ◽  
Stella Harel ◽  
Bruce German
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Membrane Lipid ◽  
Membrane Lipid Peroxidation ◽  
Red Wines ◽  
High Concentration ◽  
By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

HPLC ANALYSIS OF PHENOLS OF SLOVENIAN RED WINES: CABERNET SAUVIGNON AND MERLOT

2021 ◽  
Author(s):  
Sabina Šaćirović ◽  
◽  
Andrija Ćirić ◽  
Mališa Antić ◽  
Zoran Marković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Rapid Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Antioxidant Concentration ◽  
Derivatives Of

In this study, HPLC-DAD rapid analysis of phenols in wine samples was performed. The recording was performed at different wavelengths: phenolic acid (254nm), flavan-3-ols and stilbene (280nm), flavonoids (340nm) and anthocyanins (520nm). In selected wines, the concentrations of the following compounds were determined and expressed in mg/l of wine. The isolated derivatives were: hydroxybenzoic acids, derivatives of caffeic, ferulic, syringic, and vanillic acids, catechin (flavanol), rutin, myricetin and quercetin (flavonols), and the stilbene derivative-resveratrol. The properties and quantities of phenolic compounds in organic wines were investigated. The results show the content of phenolic compounds in organic wines do not differ qualitatively and quantitatively from those in conventional wines. Wine samples have shown good antioxidative activity according to both DPPH and FRAP analysis, which indicates the good antioxidative potential and high antioxidant concentration in tested wines. Cabernet Sauvignon wines have shown better radical scavenging activity than Merlot, especially when the DPPH test was considered.

scholarly journals Bioactivity and Toxicity of Senna cana and Senna pendula Extracts

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
J. A. Monteiro ◽  
J. M. Ferreira Júnior ◽  
I. R. Oliveira ◽  
F. L. A. Batista ◽  
C. C. C. Pinto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Artemia Salina ◽  
Polyphenolic Compounds ◽  
Hexane Extract ◽  
Antioxidant Potential ◽  
Therapeutic Uses ◽  
Inhibitory Activities ◽  
Ethanol Extracts

This work investigated the content of total polyphenolic compounds and flavonoids as well as their toxicity and larvicidal and acetylcholinesterase inhibitory activities. The antioxidant activities of two medicinal Senna species extracts (Senna cana and Senna pendula) were also investigated. The ethanol extract of the leaves of S. cana and the ethanol extract of the branches of S. pendula presented the best performance in the DPPH/FRAP and ABTS/ORAC assays, respectively. For the inhibition of acetylcholinesterase, the hexane extract of the flowers of S. pendula presented the lowest IC50 value among the ethanol extracts of the leaves of S. cana and showed the best performance in some assays. The hexane extract of the leaves of S. pendula and the hexane extract of the branches of S. cana were moderate to Artemia salina Leach. In the quantification of phenols and flavonoids, the ethanol extract of the leaves of S. cana presented the best results. The ethanol extracts of the leaves of S. cana were found to be rich in antioxidants, phenolic compounds, and flavonoids. These results indicate the antioxidant potential of the extracts of Senna species and can be responsible for some of the therapeutic uses of these plants.

scholarly journals Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

2021 ◽  
Vol 18 (5) ◽  
pp. 2783
Author(s):  
Rocío Casquete ◽  
María José Benito ◽  
Francisco Pérez-Nevado ◽  
Ana Martínez ◽  
Alberto Martín ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Wine Industry ◽  
Total Phenolic ◽  
Skin Extract ◽  
Red Wines ◽  
Wine Production ◽  
Microbiological Stability ◽  
By Products

This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

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